Custer chronicle. [volume] (Custer City, Black Hills, D.T. [S.D.]) 1880-1890, 1887-09-17
PIE IN TIE SOUTH.
New EnEland's Pet II Very Highly 10.
teemed in New Orleans.

teemed In New Orleans.
There are q great many different kinds
OF pie, from tho currant n pumpkin
variety of a colder climate to that juicy
Southern CONNECTION, sometimes cooked in
an earthen plate and then again embroid-
cred with leather trappings, called the
potatoe pone Not feeling competent to
grasp the complex subject fully, or give
an Intelligent synopsis OF the question
unaided, the reporter visited some OF the
most prominent merchants and merchant
resses of New Orleans, gathering q few
interesting facts In regard to the trade.
The first colored pastryman called on
was a tall, powerful man, whose unusual
development OF muscle showed the effect
Of his labor in this line. He makes q
tour Of the town twice every day. aye
Sunday, when the law confines his sales
to q few local and strictly private GUS
toners.
Pies vary with the season, oil except
dried apples, known to the craft as the
''old reliable" "You see," the vender
continued, II have all kinds--peach, po-
tatoe, c~ocoanut, cherry, apple and ran
berry. / believe ] am the only merchant
in this city able to show q cranberry pie
I'm June, and I'm proud Of It. They amt
C96y tulukS W hCeP IcltueI, UuU u UcTSOU
must study and understand their nature.
Now, ! know you can't air-bound cram
berries-'taint possible. Just as fast AZ
Just that soon they blow the very heads
of the jars, They make such strong vim
egar you can't hold them down. / humor
the jars open, give 'em plenty of room,
md thnu navap caavn tc oora o1,,Nt
making O fuss. i say now what I said
at flrst-they is a kind Of fruit you can't
air-bOund, and IL ain'L any use to try.
~ find,n he went on "that most In
general it's clerks and newsboys eats the
biggest number of pies, straight along
durin' the week. Bosses eats 'em, too,
but they have SO much stayin' up at night
to do and treatin' customers that it kinder
spiles their taste for sweets. I make ev-
cry last one of them you see In my basket
fresh every morning, and l make EN- my
self. / won't have any woman fussin'
round my work. They amt got the
strength OF the discretion TO make pies
accordin' to my notion. I slap up the
pastry light and easy, and nave my 'gredi-
ents ready to have I'LL in. Some l lattice,
others the tops left clean of, and the rest
have all over covers.
"'Bout payin', ! amt fooled easy. I
can tell most every time; when a man
picks over my pies, smellin' and snifin',
askin' IL I'm shore they's clean and IL I
make certain the fruit wasn't spilled, I
know his change is scarce. l cut the pie
mighty slow, givin' him plenty of time to
get the nickel before I lay the pie down."
The next party interviewed was an an
Client bright colored mulatto woman,
wearing a purple dress and sun bonnet,
the picture OF cleanliness. She sat on q
stool beside her stand, the wares protect
ed by q tent Of mosquito netting. Ali the
day long her stick moves ceaselessly, its
many streamers fluttering to the terror Of
every sort Of insect. The marchande was
eociable and communicative. Said she
was q Creole woman, and had cooked in
a rich family before the war. After free
time came she drlfted into restaurant
life, but had a rough experience. Gave
that up and tried private catering again,
but things were SO different from old
times she couldn't endure 1t, and set up
her little stand, which had been a land
mark for ten years past. "Now, mon
sieur, 1t pay poor, /" she answered her in
terrogator:t ''Some days, yes; some days.
and an expressive shrug told the dull
ness and depression in business thai occa-
s~ionally reigns over the tiny pie bazaar
New Orleans Times Democrat.